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Wednesday, February 1, 2012

Happy T day!

What's that? You didn't buy your very first bottle of truffle oil today? Well, you must! I've pined over these little bottles for what seems like ages. It just didn't seem right- $20 for 4 ounces of something that I'm not even sure I'll enjoy? Well, today I reached my breaking point. I sent my wonderful husband to the store, and as soon as he came home, started frantically rifling through the grocery bags. What can I say? The anticipation had built up a bit over the years. I found a black box- so sleek! So sophisticated! I opened the box. I tried peeling the foil off the cap- needed assistance from a knife here. Okay, the foil was off. I twisted the cap, sniffed- sighed. Took a taste- and just about fell to the floor. Heaven. Flavor upon aroma upon aroma upon flavor, and all of them bouncing off one another so nicely. It was like that scene in Alice in Wonderland, where she takes a sip of the bottle that says, "Drink Me," and experiences a myriad of taste sensations all at once. It was the three-coursed meal chewing gum that turned Violet into a blueberry in Charlie and the Chocolate Factory. It was... sensational. I'm a truffle oil convert. Are you ready for your baptism?

Truffled Sage and Walnut Stuffed MushroomsYield: 30 stuffed mushrooms2 cups chopped mushrooms+ 30 stemmed large mushrooms (save stems for vegetable broth, coming soon)1/2 cup chopped onion1 cup chopped shallots1/2 cup walnuts2 cloves garlic, minced1/4 cup chopped fresh sage1/4 cup olive oil + extra for frying1/2- 1 tsp black truffle oil 1/2 tsp salt1/4 tsp pepper1/2 cup parmesan1 cup panko breadcrumbs2 tbsp butter, meltedPreheat oven to 350F.Coat one medium sized pan and one large pan with olive oil and heat both to medium high. Add shallots to medium sized pan, and add onions and mushrooms to the large pan. Heat shallots until they just start to brown around the edges, then turn heat to medium and cook 10 minutes, stirring frequently, making sure that they don't burn. Meanwhile, stir onions and mushrooms a few times. When onions turn translucent reduce heat to medium and add garlic. Cook for just about 30 seconds, then remove from heat and let cool.. After cooking shallots for 10 minutes at medium, turn heat to low and cover. Pulse walnuts in food processor until fine. Add cooled mushroom mixture, sage, olive oil, salt, pepper, and truffle oil. Process well. Pour into bowl, add shallots and parmesan, and stir to combine. Use a pastry brush to lightly coat mushrooms with just a touch of butter, enough to make them shine. Pour the rest of the butter into the panko breadcrumbs and mix to coat. Stuff mushrooms so that they're overflowing a bit with blended mixture, then top with panko. Cook for 20-25 minutes, until panko is golden and mushrooms are slightly browned.